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Bon Appétit

Baked Fish Fillets with Spinach-Pine Nut Topping

By Sharon Buck

3.5

(22)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

6 6- to 7-ounce sea bass or orange roughy fillets
1 12-ounce package frozen spinach soufflé, thawed
1/2 cup pine nuts, toasted
3 green onions, finely chopped
2 garlic cloves, minced
2 teaspoons grated lemon peel
1/2 cup grated Parmesan cheese

Preparation

  1. Step 1

    Preheat oven to 400°F. Butter rimmed baking sheet. Arrange fish on prepared sheet; sprinkle with salt and pepper. Combine spinach souffl, nuts, onions, garlic and lemon peel in medium bowl; stir to blend well. Spoon topping over fish. Sprinkle with cheese.

    Step 2

    Bake fish until just opaque in center, about 15 minutes. Transfer fish to plates.

TagsSea BassBassFishSeafoodSpinachLeafy GreensVegetablePine NutNutScallionOnionRoot VegetableGarlicLemonCitrusFruitParmesanCheeseDairyMainDinnerEasyWeeknight Meals30 Minutes or LessOven BakeBon Appétit
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